Homemade Vegan Chicken Shawarma | Meat-Free Shawarma

Ingredients

• For the Roasted Aubergine:
• Olive oil
• 2 large aubergines, diced into cubes
• Salt and pepper
• For the Tangy Garlic Dressing:
• 180g vegan mayonnaise
• 1 garlic clove, finely chopped/microplaned
• Zest and juice of 1 lemon
• For the Flatbreads:
• 300g cake flour
• 1 tbsp chopped fresh mint
• 1 tbsp baking powder
• 1 tsp salt
• Zest of 1 small lemon
• 250g coconut yoghurt
• 1-2 tbsp water (if necessary)
• Olive oil for brushing
• For the Nuggets & Toppings:
• 2 x 380g boxes of Fry’s Plant-Based Chick’n Style Nuggets
• 1 jar of roasted red peppers, sliced into strips
• 10 baby tomatoes, diced
• 2 spring onions, sliced
• Small bunch fresh mint, chopped
• Lemon wedges